This is the only book available that provides an integrated picture of what starter cultures are and what they do. It gives an up-to-date discussion of the characteristics, metabolism, production, and role of starter cultures in the manufacture of fermented dairy products. It further integrates recent developments in starter culture genetics into different aspects of culture metabolism, to give a comprehensive treatment of the subject. The contributors of the book are internationally recognized experts in dairy microbiology.
History of Cultures.
Types of Culture.
Other Inhibitors of Growth.
Commercial Production of Cultures.
Roles of Cultures in Ripening Cheese.
Special Additional Cultures.
Future Prospects of Culture Improvement.
Series: Food Science and Technology
Number Of Pages: 290
Published: 28th December 1995
Country of Publication: US
Dimensions (cm): 23.9 x 15.75
Weight (kg): 0.52
Edition Number: 1